2013 ‘The Kester’ Shiraz

August 31, 2016 by Manny Hendra
Variety 99% Shiraz 1%Viognier
Region Hunter Valley
Vine Age 85 years old

Vintage

Extremely dry weather prevailed throughout Spring, with heatwave conditions experienced nationally, and some of the lowest rainfall figures we have seen from September to January.

Yields were down slightly across all varieties producing stronger varietal flavours early, giving fruit with a classic degree of ripeness and flavour with bright balance of natural acidity.

A brief spell of rain in the last days of January caused a break in processing and helped to soak up the cracks in the parched vineyard soils. Stable sunny conditions returned and lasted for the next week allowing us to complete our Hunter harvest in the first days of February. At harvest all red grapes had achieved full ripeness, with very rich colour and tannin development.

The 2013 Hunter reds are generously medium-bodied with strong black-fruit intensity and gentle tannins, possessing very good potential for cellaring.

Wine making

After vintage experience with Paul Jaboulet in the Rhone Valley (France), and having been able to observe the making of “La Chapelle” close-hand, this wine making incorporates similar Rhone Valley techniques for flavour complexity and palate length. Sourced from old dry-farmed Hunter Valley vineyards, the grapes are fermented with a trace of Viognier in open vats for 4 weeks, with plunging by hand. It is matured for 20 months in a mixture of fine French oak barriques.

Tasting Notes

A wine that expresses the signature Kester elements of dense, blood-plum colour, racy flavor energy and seamless French oak integration. When tasting you will be greeted by aromas of inky aniseed, cassis and dark spiced chocolate; on the palate these characters combine to create a finely woven tapestry of gentle black fruits, dry spice, and deluxe French oak. Underpinning this dynamic flavor profile is The Kester’s rich, silken tannin character supporting superb balance and length. The quality of fruit from these 85-year old vines is obvious and commands cellaring; we recommend 20 years if you can resist the instant charm.

Technical Data

Alcohol 13.8%
pH 3.51

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POST BY Manny Hendra
Worked all sorts of roles in the industry, from bartender to Multi site Operations . Fan of anything with Lime, Sugar and Booze.
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